FERMENTED AMARANTH TEA: BENEFITS AND METHODS OF PREPARATION

Автор - | 03.02.2019

The uniqueness of amaranth is not only in its special composition and benefits. It is also good that any part of it can be eaten. Starting from the grain and ending with green leaves. Including, from amaranth is prepared and a wonderful, invigorating, prophylactic and therapeutic tea.

We have already written about the benefits of amaranth tea more than once, and in a recent article we mentioned fermented amaranth tea. Today we will talk about what this tea is and how to prepare it, as well as its special benefits for the body.

Succinctly: what is the use of amaranth tea
Briefly recall what is so useful amaranth tea. It helps in the prevention and treatment of a number of diseases:

  • respiratory organs (pneumonia, bronchitis, pleurisy, laryngitis, etc.);
  • endocrine system (anemia, diabetes, vitamin deficiency, etc.);
  • joints and spinal column (osteochondrosis, arthritis, etc.);
  • immune system (helps with colds).

In addition, amaranth tea is recommended for the prevention and treatment of the formation of tumors, including malignant ones. And he helps to increase the amount of milk in lactating mothers.

There are also such positive effects of amaranth tea as:

  • normalization of digestion;
  • sleep normalization;
  • the elimination of frigidity;
  • elimination of impotence.

And this is the usual, traditional amaranth tea brewed from simple dried leaves of the plant.

Fermented tea: what is it good for?
If amaranth tea itself is so good and healthy, why ferment it? The logical question! Like the simple answer to it – fermented tea carries even more benefits!

All components present in it are better absorbed and have a better effect on the body.

By the way! If we talk, for example, about the usual fermented black tea, then its beauty is that it completely lacks caffeine.

 Any fermented teas have the following effects on the body:

  • soothe;
  • restore strength;
  • normalize metabolism;
  • help in the prevention of oncology.

And this is how even ordinary teas act, but what can we say about fermented amaranth, if it is so useful without fermentation! 

If you are under stress, you are experiencing a breakdown and chronic fatigue, you suffer from headaches, sleep disorders, fermented tea from amaranth – exactly what you need!

In addition, it will help with the following problems:

  • severe hangover;
  • problems in the genitourinary system;
  • with diseases of the stomach and intestines;
  • with ulcer, gastritis, etc ..

Note! Naturally, do not self-medicate! With a properly diagnosed disease, do not give up the prescribed medical treatment without the permission of the doctor. And before you start drinking tea for diseases of the digestive tract, consult your doctor additionally. With various diseases, there are various possible side effects that exclude the possibility of taking tea.

What gives fermentation
When using conventional teas, harvested by traditional methods, we get no more than 15% of the beneficial properties of such a drink. But fermentation is the initial stage of product self-digestion. In this process, internal oxidation occurs, due to the plant’s own juices.

During fermentation, complex proteins, starches, and other natural compounds present in tea are transformed into simple, water-soluble and easily digestible. What makes the product incredibly beneficial to the body, since all substances are easier to digest.

Cooking fermented tea at home: process description
Fermented tea began to be brought to us from China. The first such games were very expensive. However, now it costs much more than usual. However, not everyone knows that you can “start” the fermentation process yourself – there is nothing difficult in making such tea at home.

For example, in addition to amaranth leaves, you can create fermented leaf tea:

  • raspberries;
  • cherries;
  • currants;
  • pears;
  • blackberries;
  • grapes, etc.

Therefore, if you want to stock up on tasty and healthy teas, you can ferment not only amaranth, but also any other plants.

Note! But to harvest in this way can not be medicinal herbs. For example, St. John’s wort, chamomile, etc. get tasteless, and their properties will be lost.

 If you decide to supplement your fermented amaranth tea with other leaves, you need to ferment various herbs separately from each other, and only then mix them.

We harvest raw materials
It is recommended to collect the leaves, which most of the time spent in the shade. They are more juicy. Therefore, the fermentation in them will go more actively.

Since the leaves cannot be washed before the fermentation process (so as not to eliminate the bacteria that will trigger the oxidation processes), it is not worth collecting too much “raw” materials.

After collecting the leaves, you need to sort them out to eliminate:

  • damaged;
  • dry;
  • with pests.

Note! It is not recommended to collect and too rough leaves. They have little juice. Therefore, the fermentation will be very weak.

After harvesting raw materials, you can start cooking fermented tea. We will tell you about three ways.

The first method of fermentation
To begin with, the raw materials need to be drained – this will eliminate excess moisture. In no case can you skip fading, as certain reactions occur during this process:

  • partial destruction of chlorophyll;
  • other compounds;
  • giving a special taste to tea;
  • accumulation of essential oils;
  • the accumulation of aromatic substances.

How to heave:

  • spread out on cotton fabric leaves in a dense layer, three centimeters thick;
  • turn the leaves periodically;
  • they should be in the shade, best of all – in a room where direct sunlight does not fall;
  • this process takes about 12 hours at an optimum air temperature of 22 degrees and a humidity of about 70%.

Now we need to carry out the procedure to activate the selection of juice from the leaves. So it will be possible to get the maximum benefit from the plant and the future of tea. Just take a few leaves and roll them between your palms, until the juice comes. 

After that, the crumpled leaves should be folded in an enamel or glass dish, covered with a lid to limit the flow of air and put in a warm place. The duration of the fermentation procedure depends on the air temperature. Ideally, it should be around 24-45 degrees. If the temperature is higher, then some of the substances acquire an insoluble form, because of which the quality of the tea decreases.

On fermentation takes from 6 to 24 hours. Longer not recommended. After the end of fermentation, granules of any shape are manually formed from the mass. The granule size is up to 0.7 centimeters, but not less than 0.5 centimeters. The formed granules are laid out on paper – best of all kraft – and dried in a cool, ventilated room. You can store tea in any container. Even in metal boxes.

Note! The aroma of tea manifests only 4-6 weeks after fermentation. Therefore, having prepared it, do not rush to use – let stand for some time in the bank.

Properly harvested tea of ​​this type retains its healing properties for up to 24 months.

The second method of fermentation
First, the leaves must be dried up as described above.
Dry the leaves in small pieces folded in plastic bags so that they feel free there.
Tie bags in order to remain an airbag.
Packages put in the freezer – for 12 hours.
In the morning – packages on the windowsill, and in the evening – again in the freezer.
Such temperature changes need to arrange for three days and two nights.
After completing the fermentation, pereter leaves in palms and poured into storage jars.
The third method of fermentation
For a few hours, put amaranth leaves in the freezer to dry them.
Then strongly twist and knead them until the juice appears.
Fermentation is obtained – the leaves are fermented in their own juice, and the fermentation process is provided by the bacteria that are in the air.
Note! In some forums, herbalists write that it is impossible to drink tea from the grass of one variety for a long time – be sure to consult with your doctor.

Make multicomponent tea
And ideally, you can make a multicomponent tea. That is, in addition to the fermented leaves of amaranth, add the fermented leaves of other plants. It can be leaves and flowers: amaranth tea

  • Jasmine;
  • Peppermint;
  • Plums, etc.

Or dried fruits of raspberry, mountain ash, strawberry, etc. In more detail about what is the best combination of amaranth tea, we told in the article “Amaranth tea with additives: what to choose and why.”

If you do not want to ferment for some reason, but simply like an ordinary hot and healthy drink, you can buy amaranth tea on our website.

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